Wenshan Baozhong, lightly oxidized and also lightly roasted, Wenshan Baozhong, Pou Chong Oolong Tea preserves the most freshness than any other Oolong teas. Fresh tea leaves contain a large number of beneficial elements to the human body. Wenshan Baozhong, Pou Chong Oolong Tea is produced under the most original tea-making procedure, reserving the maximum and most natural fresh nutrition, without any additives, which you can absorb the most essence of nature, and is also the finest companion to leisure life and health.

Sijichun, plucked from Taiwan peculiar Four Seasons Spring tea cultivar, first found in Muzha area, was believed a hybrid of Wuyi cultivar and Qingxin cultivar. Mr. Lee, the tea farmer from Mingjian Nantou, transplanted this cultivar from Muzha to Mingjian, and found it high yield in every season. Therefore, Mr. Lee named the cultivar Sijichun Four Seasons Spring (means prosperous in four seasons). In addition to stringent management of planting, Taiwan fruity oolong tea (Sijichun) was handcrafted to refine into traditional oolong tea. This Four Seasons Spring oolong was strictly selected as a higher grade oolong tea, a nice fruit-like flavor to this, with floral notes and hints of a grassy like flavor, possesses particularly pure and strong fresh flower fragrance plus smooth taste which you, tea lovers, won't miss it out.

Brewing tips:

The water used to steep these teas should be about 80-85/85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150 c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.

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